Vegetable and Feta Tart
INGREDIENTS
- 2 sheets vegan puff pastry
- 1 yellow bell pepper, large dice
- 1 orange bell pepper, large dice
- 1 pint cherry tomatoes
- 1 medium zucchini, thinly sliced
- 1 tbsp safflower oil
- ¼ tsp sea salt
- ¼ tsp finely ground black pepper
- ¼ tsp dried oregano
- ¼ cup marinated artichoke hearts
- ¼ cup kalamata olives, halved
- ½ cup Follow Your Heart Original Vegenaise
- 2 tsp fresh lemon juice, plus zest of 1 lemon
- 2 cloves garlic, finely chopped
- ¼ tsp dried oregano
- 1 container (6 oz) Follow Your Heat Dairy-Free Feta Crumbles
- 1 tbsp pine nuts
- 2 tsp fresh basil, or thyme for garnish, *Optional
INSTRUCTIONS
- Thaw puff pastry before using according to package.
- Pre-heat oven to 450° F.
- To walled baking sheet, add bell peppers, tomatoes, zucchini, oil, salt, pepper and oregano. Toss to coat and cook about 15-20 minutes. Set aside.
- Turn oven down to 400° F.
- To small bowl add Original Vegenaise, lemon juice and zest, garlic, and oregano. Whisk.
- Gently place puff pastry on parchment lined baking sheet. Spread with Vegenaise mixture. Top with vegetables, artichoke hearts, and olives, folding about ½ inch crust around edges of tart. Bake for about 24-26 minutes, or until golden. Remove from heat top with Dairy-Free Feta Crumbles, pine nuts, and fresh herbs, if desired.